Ingredients
– 3 Chicken thighs (approx. 250g) Skin-on
– 1 tbsp Olive oil
– Salt
– Black pepper
Three-Herb Sauce:
– ¼ cup Fresh basil leaves
– 2 tbsp Fresh thyme leaves
– 2 tbsp Fresh mint leaves
– ⅓ cup Extra virgin olive oil
– Red chili (optional)
– Pinch of salt & pepper
Instructions
- Prep the Chicken:
Pat the chicken thighs completely dry with paper towels. Rub them all over with 1 tbsp olive oil, salt, and pepper. Let them sit at room temperature for 10-15 minutes while you make the sauce. - Make the Herb Sauce:
Finely chop the basil, thyme, and mint leaves. Place them on a large serving plate. Add the ⅓ cup of olive oil, a pinch of salt, pepper, and the optional chili. Mix well and spread the mixture evenly over the plate. This is the bed for your chicken. - Cook the Chicken (Skin-Side Down):
Heat a heavy, non-stick skillet over medium-high heat. Place the chicken thighs skin-side down. Immediately place a heavy weight (brick, bacon press, or another heavy pan) on top of the chicken. Cook for 5-8 minutes without moving it, until the skin is deep golden brown and very crispy. - Flip and Cook Again:
Remove the weight, flip the chicken thighs, and place the weight back on top. Cook for another 5-7 minutes, or until the chicken is cooked through and the other side is also crispy. - Rest and Serve:
Transfer the cooked chicken directly onto the prepared herb plate. Turn it to coat all sides in the flavorful oil. Let it rest for 5 minutes before serving. This allows the juices to redistribute and the chicken to absorb the herb flavors. - Garnish and Enjoy!
Finish with a sprinkle of lemon zest for a fresh kick. Serve immediately.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Cuisine: Italian